1 can (16 ounces) cut green beans or lima beans, drained
1 cup uncooked long grain rice
2 cups water or tomato or vegetable juice
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes.
Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender.